Panzanella and pound cake with peaches in no time
I received this in an e-mail the other day from Melissa Turner, a copy editor and former features reporter who recently moved into a new place.
Panzanella (aka Italian bread-and-tomato salad)
Tomatoes (super yummy ones, I got mine super cheap, too, at the farmers market)
Red peppers for roasting (or a jar if you’re pressed for time!)
Fresh mozzarella
Sourdough bread
Fresh basil
Olive oil
Balsamic vinegar
Garlic for roasting (could use it raw if you don’t mind the bite)
Sea salt (I used the Maine stuff here – I think it actually makes a difference in something raw like this)
pepper
Tear the bread into chunks and toast it in the oven. Sprinkle it when you take it out with some fresh chopped basil. Set it aside to cool.
Roast, peel and slice the peppers and put into a bowl. Roast some garlic in a little olive oil while you’re at it. Cut tomatoes into bite-sized chunks and add to bowl. Season generously with salt and pepper and toss –- they’ll start oozing juice. Chop mozzarella and add to salad and stir in the roasted garlic (after chopping, of course). Slice basil into chiffonade and sprinkle on top, drizzle with olive oil and vinegar and test the salt.
At the last second before serving, stir in the bread chunks. I had this as a main course with a side of roasted potatoes.
***
And, for dessert, I had zero time, so I bought a pound cake, cut it in half and filled it with peaches (after they sat a while in sugar and cinnamon) and almond whipped cream (almond extract, sugar, whipping cream) and topped it with more of both.
Anyway, I was just so proud I wanted to share with people who could appreciate a meal you can throw together in zero time with half your kitchen still in boxes :-)
